As you know, sweet potatoes are like my favorite thing on this planet! I also love bacon in moderation. I was getting bored with the typical baked sweet potato and chicken lunch so I decided to spice things up and mix in some bacon and stuff my veggies IN my sweet potato! I ended up with way too many veggies to fit inside the potato, but that’s ok! More veggies is never a bad thing.
INGREDIENTS:
- As many sweet potatoes as you’d like (I used 5 but should have done more!)
- 5 pieces nitrate/nitrite free bacon (look for bacon cured only with salt-no chemicals added)
- Veggies of choice: I used 1 bag brussels, chopped and sliced in half, 3 large heads of broccoli, chopped, and a few carrots, peeled and sliced
- Spices: sea salt, pepper, garlic powder, red pepper flakes
METHOD:
Pre-heat oven to 400 and once preheated put your potatoes (washed and dried) in and set timer for 1 hour and ten minutes. Now take your bacon and cut into pieces and cook on the stove over medium high heat, set aside when finished. Next take all your veggies (already cut and rinsed if desired – I rinse my broccoli but not my brussels) and cook them over medium-low(ish) heat with the oil/fat leftover from the bacon. Cook for about 10-15 minutes until they’ve cooked down slightly and add all of your spices as well.
Remove sweet potatoes from oven after they are done (1 hour and 10 mins is the perfect time I have found) and let cool. Slice them open and scrape all the insides out and put into large bowl. Mix well with the veggies and re-stuff the potato skins. Top each with bacon and bake about 15-20 minutes longer in the oven at 400.
ENJOY! If you have too many veggies to fit into the potatoes, just place in a side baking dish and bake them and eat them just the same. Still delicious. I made tons because this was my meal prep/lunches for the week!
Kelly Hayman Fitness 